Tasty, Cheesy, Shroom-Stuffed Chicken

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A delicious stuffed chicken breast, bursting with flavor, that will melt in your mouth and impress anyone at the dinner table! Can be sliced into rolls for an elegant appearance or appetizer. (WARNING: Not a healthy meal!)

Shared by cupidsvictim,
clermont, fl

Time needed

30 min preparation + 35 min cooking

Serving Size / Yield

as needed serving

Ingredients

crushed Ritz crackers (I use the flavored crackers, or you can add your own seasoning to them)
beaten egg batter
olive oil or butter
sharp cheddar cheese or your own favorite cheese, shredded or cut from bulk, (I find that cut from bulk just makes it tastier)
portabella mushrooms (or your favorite), sliced
thawed boneless chicken breasts
seasonings of your choice
**all ingredients are measured by eye, accommodating your preference

Directions

Pound out thawed chicken breasts to 1/2- to 3/4- inch thickness using any meat beater or any kitchen tool available. Slice mushrooms to desired thickness. Crush crackers, with or without seasonings, in a sealed Ziploc bag. Beat eggs in a bowl.

In the middle of beaten chicken, place desired cheese, mushrooms, 1/2 teaspoon butter (if desired), and any seasonings you wish. Place the side of the chicken breast closer to you, filling firmly, and pull to the same side. From there, roll chicken breast to the other side. Place aside and repeat with each chicken breast.

Take wrapped chicken and dip into egg batter (make sure you secure the edges). Roll chicken into crushed cracker mixture, then place aside and repeat with all chicken breasts. Let chicken rest, covered, in fridge to come together from 30 min to 24 hrs (no longer).

Preheat oven to 375 degrees. Heat oil or butter in skillet/pan on medium heat. Brown each side for 1-2 minutes. Place chicken on a non-stick oven sheet or pan for approximately 15-20 minutes.

Serve with starch and veggie of choice.